sunday roast

food is always a good subject – especially on a sunday. yesterday my friend emma came along so we could watch some x factor (if you’ve never heard/seen it, click here: http://www.youtube.com/user/thexfactoruk?blend=1&ob=4 and enjoy!) and i made some “carol’s version of asian food”. i didn’t follow any recipe, i just remembered watching this old jamie oliver programme in which he did something thai-based with pak choi and mushrooms. so, with that in mind – and some weird craving for chillies and garlic – i decided to cook spiced pork with pak choi, mushrooms and leeks. oh, side order of delicious sticky jasmin rice.

i didn’t take any pics because i didn’t know it was gonna be SOOOOOOOOOO good! i loved it! it was one of those very successful kitchen moments that won’t repeat itself anytime soon. shame. but i’ll share the recipe with you and later on i’ll post the pics (when i make it again) and will reference it back to this one.

pak choi - i'll try to find some brazilian translation

Ingredients:

diced (around 1cm³) filet of pork

pak choi (asian leaves, pic below)

fresh mushrooms (any you like – i used cup, shiitake and shimeji)

leeks

jasmin sticky rice

chilli paste

garlic

coriander

chives (spring onions work best though)

chinese five spice

lime juice

salt

sesame seed oil

 

Preparation:

Make a marinade for the pork with the chinese five spice, lime juice, salt, garlic and chilli paste. Leave the pork in the marinade for at least 30 minutes.

While waiting, prepare the jasmin sticky rice. Unlike long grain, jasmin sticky rice doesn’t need to be previously washed. Just put it in a pan with a bit of salt and boiling water and let it cook.

Throw some sesame seed oil in a hot wok and let it heat up. Toss the pork with the marinade in it, let it cook for some 3 minutes, then throw the mushrooms and the leek. Let it cook for another 3 to 5 minutes (or until the mushrooms look cooked).

At this moment, check the seasoning – if it needs more salt, chilli paste, lime juice, some vegetable stock (didn’t put it on the recipe because i didn’t use it, but you can to enhance flavours if you want). Add more of what you want and then add the pak choi.

I normally don’t chop the pak choi – i like their shape and a bit of crunchiness, so for me it’s good this way. If you can, you can chop it into smaller pieces.

Also add the coriander and the spring onions/chives and let them soften a bit. After that, it’s ready to serve!

Hope you enjoy it! :)

 

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Para los de Barcelona/España: hay algunos supermercados chinos en España que venden productos asiáticos (y alguna cosa de productos internacionales). Me quedé muy sorprendida con uno cerca de la Plaza Cataluña – allí lo habia de todo, desde productos frescos, como pak choi, tofu, jengibre y muchos otros, hasta salsas prontas. Casi todo para comida china, japonesa, thai, indiana, creo que todo que es de asia, se lo encuentra allí! :)

Dong Fang: Carrer Balmes, 6 – tel: 933 012 587